This is another greek recipe. It has been a favorite of kids and adults alike in this house.
I sometimes make it in one large pie dish but usually make the traditional individual triangles.
Heat 2 tablespoons of oil on medium heat.
Add leek and scallions. Cook 5 to 7 minutes.
Add spinach little by little. Stir. Cook 5 to 7 minutes
Drain, cool and add parsley, dill, egg, oil, feta, parmesan, nutmeg, cumin, salt and pepper.
Always keep the phyllo sheets under a damp towel while you work, so they do not dry up and start breaking. This is also the reason I suggest not freezing or buying frozen phyllo dough as I find this dries them and makes the sheets prone to breakage.
Lay one sheet flat on the counter and delicately brush melted butter all over it (with a pastry brush).
Place a second sheet on top of the first, brush it wth the melted butter and and repeat the process until you have 4 sheets.
Cut four strips lengthwise.
Place 2 or three tablespoons of the spinach mixture at the end of each strip and fold the strip up as you would a flag, to end up with a neat little triangle.
Repeat with the remaining strips and then the remaining phyllo sheets. Butter the finished triangle with butter.
Place your little triangles on a baking sheet lined with parchment paper to cook.
Or you can butter a pie or lasagna dish, put 4 sheets of phyllo dough buttering each one before adding the next one.
Add the spinach filling.
Then, for the top, I like to roll up the remaining buttered phillo sheets tube like and place then in a tight spiral over the filling. It makes for a pretty dish.
Cook in a 375°F oven for 20 to 30 minutes.
Ingredients
Directions
Heat 2 tablespoons of oil on medium heat.
Add leek and scallions. Cook 5 to 7 minutes.
Add spinach little by little. Stir. Cook 5 to 7 minutes
Drain, cool and add parsley, dill, egg, oil, feta, parmesan, nutmeg, cumin, salt and pepper.
Always keep the phyllo sheets under a damp towel while you work, so they do not dry up and start breaking. This is also the reason I suggest not freezing or buying frozen phyllo dough as I find this dries them and makes the sheets prone to breakage.
Lay one sheet flat on the counter and delicately brush melted butter all over it (with a pastry brush).
Place a second sheet on top of the first, brush it wth the melted butter and and repeat the process until you have 4 sheets.
Cut four strips lengthwise.
Place 2 or three tablespoons of the spinach mixture at the end of each strip and fold the strip up as you would a flag, to end up with a neat little triangle.
Repeat with the remaining strips and then the remaining phyllo sheets. Butter the finished triangle with butter.
Place your little triangles on a baking sheet lined with parchment paper to cook.
Or you can butter a pie or lasagna dish, put 4 sheets of phyllo dough buttering each one before adding the next one.
Add the spinach filling.
Then, for the top, I like to roll up the remaining buttered phillo sheets tube like and place then in a tight spiral over the filling. It makes for a pretty dish.
Cook in a 375°F oven for 20 to 30 minutes.
Bonjour Eve,
j’aime beaucoup vos recettes mais celle-ci était particulièrement délicieuse.
De plus mes enfants ont beaucoup aimé la salade de patate (c’est vrai que c’est la préférée des enfants). Aussi, vos voyages sont passionnants.
Passez une bonne journée
-Quelqu’un